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Today is September 25, 2022

Harvest Chicken Skillet with Sauteed Apples

Main Dishes



1 tablespoon olive oil

1 pound boneless skinless chicken breasts — cut into 1/2-inch cubes

1 teaspoon salt - divided

1/2 teaspoon black pepper

4 slices thick-cut bacon – chopped

3 cups Brussels sprouts – trimmed and halved

1 medium onion - chopped

2 Granny Smith apples – peeled, cored and cut into 3/4-inch cubes

2 teaspoons minced garlic

1/2 teaspoon dried thyme

1 teaspoon ground cinnamon

1 cup reduced-sodium chicken broth - divided


Heat the olive oil in a large, nonstick skillet over medium-high. Add the chicken, 1/2 teaspoon salt, and black pepper. Cook until lightly browned and cooked through, about 5-7 minutes. Transfer to plate lined with paper towels.

Reduce skillet heat to medium-low. Add the chopped bacon and cook until crisp and brown. Transfer the bacon to the same paper towel-lined plate as chicken. Drain the fat, but don’t wipe it clean.

Increase skillet heat back to medium-high. Add Brussels sprouts, onion, remaining 1/2 teaspoon salt, and garlic. Cook, stirring occasionally. Slowly add in 1/2 cup chicken broth, as needed to keep vegetables from sticking (you may or may not use all the broth). Use your spatula to scrape up the bacon goodness off the pan for flavor. Brussel sprouts should become tender and the onions look translucent in about 10 minutes. If needed, place a lid on the pan and allow it to steam in 5-minute increments.

Stir in the apples, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup of the broth. Bring to a boil and cook until evaporated. Add the reserved chicken and bacon. Cook until heated through. Serve warm. This dish pairs well with a baked sweet potato, over rice, or all by itself.


This recipe originally appeared in the October 2020 issue of Today in Mississippi and was included in Rebecca Turner's article "Plated with Rebecca Turner."

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